Friday, February 20, 2009

Socks

Most people get excited about Spring and Summer because it means nice weather, outdoor activities, school vacations and long days. Not me. I love Spring and Summer because my kids don't have to wear socks.

I HATE kid socks. Hate them. I can't stand trying to find a matching pair when we are trying to get out the door. And before anyone leaves me a comment telling me to try washing them in a mesh bag, or pinning them together or buying all the same socks, let me assure you that I have tried these tricks and yet I still do not have matching sets.

The worst part is that the socks seem to multiply in the night....but they only multiply in singles. So I have 47 new single socks every day. Pink, white, gray, purple, red, black, blue, striped, polka dots, sports socks, no show socks, knee socks...you get the idea. And I keep all the singletons in the desperate hope their mates might return, but they never do. I am overrun with sock singles and finding one matching pair is quite a feat. Finding 4 is a downright miracle.

But in glorious Spring and Summer in California, the sun comes out, the rain stops and their little naked toes can breathe. Sandals, Crocs, flip flops or just plain bare feet rule in the warm weather. No socks is heaven for them and for me. When it is safe to say that it is going to stay warm or hot for a while I will scoop up every sock that does not have a twin and throw it away. It is one of the highlights of my Spring and Summer seasons. We're almost there and I can't wait!

My kids all have the same socks. White with grey toes and heels. So, like the person above said, there is never a matching problem. And I don't have to match them and fold them. I throw them all in the bottom drawer loose. I like it that way. :)

DEAL OF THE DAY!!!

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Recipe of the Whenever I Get Around to Changing It.

Crockpot Tapioca Pudding (by request)

Ingredients:

2 quarts of 1% milk (half-gallon)
1 1/2 cups white sugar
1 cup small pearl tapioca (The only place I found it was Raley's)
3 eggs
1 tsp vanilla

Directions:

In a four quart or larger size crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 4-5 hours. You are looking for the tapioca to be soft and kind of slimy. The mixture will not be very thick, but that's how it's supposed to be. Even if it is thick, that's ok too.

In a separate bowl, mix the eggs with the vanilla. Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl. Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. Now you'll have a bowl of yellowy tapioca/egg mix.

Pour the contents of the egg/tapioca mix into the crockpot, and whisk until it is all well mixed.

Cover your crockpot and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency. Unplug and let it sit for about an hour to cool.

Ladle into serving-size bowls and chill in the refrigerator.

Or eat it hot hot hot right out of your crockpot. That's how we do it. So yummy on rainy Fall and Winter days.